The Pioneer Woman Tasty Kitchen
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Bakery Style Rosemary Flatbread

5.00 Mitt(s) 12 Rating(s)12 votes, average: 5.00 out of 512 votes, average: 5.00 out of 512 votes, average: 5.00 out of 512 votes, average: 5.00 out of 512 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

12

Description

I love these rosemary crackers by themselves or dipped in hummus or baba ghanoush. I use a spicy dark green extra virgin olive oil because I love the taste, but any olive oil will work fine.

Ingredients

  • 3-½ cups Flour
  • 1 teaspoon Salt
  • 2 teaspoons Baking Powder
  • 2 Tablespoons Chopped Fresh Rosemary
  • 1 Tablespoon Coarsely Ground Black Pepper (optional)
  • 1 cup Warm Water
  • ¾ cups Olive Oil
  • 8 pieces Parchment Paper
  • 1 cup Olive Oil For Brushing
  • 8 dashes Medium Coarse Sea Salt

Preparation

Place a large rimless baking sheet or an inverted rimmed baking sheet in the oven and heat to 450 degrees.

Whisk flour, salt, baking powder, rosemary and black pepper together in a large bowl. With a wooden spoon, stir in the water and olive oil until a medium stiff dough forms. Knead gently if necessary to combine. Let rest in the bowl covered with a plate or plastic wrap for 30 minutes.

Divide dough into 6 to 8 portions, depending on the size of your cookie sheet. One at a time, roll dough out with lots of flour into a paper-thin rustic round; the thinner you roll it, the thinner the cracker will be. Experiment to find just the thickness that suits you.

Place on the parchment paper and brush excess flour off the dough, then brush liberally with olive oil and sprinkle with a little sea salt. With another cookie sheet or pizza peel, transfer to the hot baking sheet and bake for 8 to 12 minutes until lightly browned on the edges with specks of brown throughout. Remove from the oven, cool and break into large pieces. Repeat with the remaining dough.

4 Comments

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Avatar of sweetesttooth

sweetesttooth on 2.4.2011

I made this recipe a few weeks ago for a work potluck. Everybody raved about them and I had to pass on the recipe to several people! This worked out very well, thank you!

Avatar of cadia

cadia on 1.14.2011

I made these yesterday using the recipe exactly. They are so light and flakey!
I did make one change in the rolling process: Take a piece of plastic wrap; Dampen the counter or bread board with a bit of water; Place dough ( one of the 8 pieces) on the plastic; Place another piece of plastic wrap over; Roll out the dough between the 2 pieces (no additional flour needed!); Pull off the top plastic; Place the parchment paper over the dough; Peel the bottom plastic up and flip leaving the dough on the parchment, then oil and salt as above and then “frisbee” the dough on parchment onto the pan in the oven.No mess and easy to roll out!

Avatar of culinarycapers

culinarycapers on 12.10.2010

Thanks for the reviews and comments!

love all your changes and ideas… the sprouted wheat flour sounds awsome! black pepper and rosemary were born to be together :)

all purpose white gives very tender crackers, white bread flour is easier to roll and transfer but makes a little sturdier cracker.

whole wheat flour, rice flour, etc will make it harder to get really thin and the dough will be more brittle, so rolling on the parchment paper is a perfect solution!

Avatar of Ellasnanna

Ellasnanna on 12.6.2010

I just made this, it is SO good, my sis and I are always trying to find ” that perfect recipe ” for crackers , we don’t have to look anymore. We LOVED this. Thank you so much for sharing

12 Reviews

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Avatar of emingrace

emingrace on 5.31.2013

This flatbread is amazing! It makes a ton, so I didn’t even end up baking it all at once–I was having some friends over so I just sent little balls of dough home with them since everyone was raving about it! I served it with hummus and cheese. I will definitely make this again… thinking about turning it into flatbread pizzas! Yum — thanks for sharing!

Avatar of drbettycrocker

drbettycrocker on 6.23.2012

I’ve made these several times. I now sprinkle generously with coarse salt and fresh cracked pepper before baking. These keep well at room temperature in a sealed container after cooling completely. I love them with Roasted Red Pepper Hummus! Thanks for sharing!

Avatar of sdjenn

sdjenn on 7.3.2011

Made this recipe yesterday–I used half regular olive oil and half meyer lemon olive oil (note to self, add olive oil to shopping list!) I also sprinkled some parmesan cheese on top prior to baking. SOOOO good. Took some to a neighbor and she about died. Also, way addictive. Definitely will be making again.

Avatar of veemahree

veemahree on 1.21.2011

These are fantastic. I love the flaky texture. And like other commenters have said, it goes very well with hummus. I left out the black pepper because I am not a fan. I rolled out the dough between two sheets of wax paper and that worked like a charm; I was able to get the rounds nice and thin, just the way I liked them. I baked on a pizza stone and I think that caused them to bake faster; mine were done in 7 minutes. You better believe I’m making these again!

Avatar of bstinz

bstinz on 1.11.2011

I made mine with whole wheat pastry flour and they produced a very tender, flakey cracker. Made a huge tupperware container and my family ate them up within a few days. Good just by themselves. Next time I will try regular whole wheat flour.

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